Garlic scape frittata: recipe for the grill

I hate being indoors when it's nice outside and so I'm constantly looking for ways to make lunches and dinners on the grill.  Last night I made a great frittata recipe and cooked it on the grill as an experiment.  It worked!  Awesome!  So I thought I'd share; here's the photo, and the recipe and instructions follow:

Garlic Scape Fritatta
You will need 4-8 ceramic or metal ramekins for cooking on the grill

Ingredients:
8 or so fresh garlic scapes
1 handful of last year's frozen haricots verts, thawed
1 handful of last year's frozen summer squash, thawed
6 eggs
1 cube of frozen sage pesto, thawed
1 cube of frozen fines herbes (parsley and tarragon mostly) pesto, thawed
1 cube of frozen basil pesto, thawed
2 heaping tablespoons cottage cheese
grated sharp white cheddar (to taste)
 A little olive oil

Chop the garlic scapes.  In a tiny bit of olive oil saute the scapes, and while they are cooking chop the beans and squash.  Add them to the scapes and continue to saute.  In the meantime scramble the eggs, add cottage cheese and herb cubes and whisk vigorously.  Take the veggies off the heat and let cool slightly before adding them to the egg mixture.  Mix in veggies and cheddar cheese.  That's it!  Fill the ramekins (you can lightly grease them if you think the frittata will stick) about 1/3 the way to the top.  I used 6 ramekins, 4 were quite small and the other 2 were a bit larger. 

Now you can go outside!  Heat the grill to 350 and put the ramekins directly on the grate.  Check often  and look for the frittata to be puffy and when you touch the center with your finger it's solid.  I cut into one of mine just to make sure the center was done - I don't like undercooked eggs.

We ate ours as veggie sandwiches; they turn out the perfect size for an english muffins.